Crusty Mini Baguettes Recipe
These Crusty Mini Baguettes are small, rustic French breads with a perfectly crisp crust and soft, airy interior. Made with simple ingredients—flour, yeast, salt, and water—these mini baguettes are ideal for sandwiches, soup accompaniments, or as a delightful snack fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 mini baguettes 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Scale
Ingredients
- 3 1/2 cups (440g) all-purpose flour
- 2 tsp (7g) active dry yeast
- 1 1/2 tsp (9g) salt
- 1 1/2 cups (360ml) warm water (105°F to 110°F / 40°C to 43°C)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm water with the yeast and let it activate for about 5 minutes until foamy. Then add the flour and salt. Mix until a sticky dough forms. Cover the bowl with a towel or plastic wrap and let it rest in a warm place for about 1 to 1 1/2 hours, or until the dough has doubled in size.
- Shape the Mini Baguettes: Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 6 equal portions. Shape each portion gently into a small elongated loaf, about 6-7 inches long. Place the shaped loaves on a parchment-lined baking sheet, leaving enough space between them to rise. Cover and let them rest for another 30 minutes to 45 minutes until slightly puffed.
- Bake Until Crusty: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside. Just before baking, score the tops of each mini baguette with several diagonal slashes using a sharp knife or lame. Transfer the baking sheet with baguettes to the oven, and bake for 15 to 20 minutes, or until they turn golden brown and develop a crisp crust. For an extra crusty finish, add steam by placing a pan of hot water in the oven bottom at the start of baking. Remove from oven and let cool completely on a wire rack before serving.
Notes
- Use warm water to activate yeast properly, but ensure it is not too hot to avoid killing the yeast.
- Letting the dough rise slowly overnight in the refrigerator can develop more flavor.
- For a crisper crust, use a baking stone or preheated heavy baking sheet.
- Adding steam to the oven during the first 10 minutes of baking helps create a shiny, crisp crust.
- If you don’t have active dry yeast, you can substitute with instant yeast using slightly less and mixing it directly into the flour.
Keywords: mini baguettes, crusty bread, French bread, homemade bread, easy bread recipe, bakery style mini loaves
Find it online: https://famdishes.com/crusty-mini-baguettes-recipe/
